-
Makes
several mini sandwiches
Author Notes
These little refined cucumber sandwiches are nice with a pasta or fruit salad. You can also pack this sandwich with chips in a brown bag lunch. Either way, there is a little less dill in my herb garden these days!
—cooking4carnivores
Ingredients
-
2 tablespoons
fresh dill chopped
-
1
container of whipped cream cheese
-
1
large cucumber, skinned and sliced
-
cibatta or rye bread
-
salt and pepper
Directions
-
I start by putting the whipped cream cheese, which is just easier to work with and has less calories that the regular stuff, in a bowl.
-
I add in the dill a little at a time until it is thoroughly combined.
-
I then smear this mixture on the bread. Get something with a little heft to it - like cibatta or rye.
-
You can store the remaining dill mixture back in the original cream cheese tub in the fridge
-
Next I top the cream cheese with cucumbers.
-
Like all things, I then dust the cucumbers with a little salt and pepper. And just like that you have a delightful cool sandwich on a hot day.
See what other Food52ers are saying.